Cocoa brioche, marinated cassis, fresh mango and chocolate chiboust

Used Cacao Barry products
Chocolate Snack to Go

Cocoa brioche, marinated cassis, fresh mango and chocolate chiboust

Used Cacao Barry products
Recipe components

Cocoa Brioche

IngredientsPreparation
  • 165g
    bread flour
  • 165g
    plain flour
  • 40g
    skimmed milk powder
  • 7g
    Fine sea salt
  • 20g
    Fresh yeast
  • 198g
    whole eggs
  • 63g
    water
  • 160g
    unsalted butter

Place all ingredients in a mixer bowl fitted with a hook attachment.

Knead on a medium speed for 15-20 min. Dough should be elastic, with good gluten development.

Prove for 1 hour, carefully degas and refrigerate overnight.

Portion and shape the dough, place in moulds and prove for 2 hours at 28° C and 60% humidity.

Bake at 210° C for 12 min.

Cool down completely.

Inaya™ Chocolate Sauce

IngredientsPreparation

Bring milk and glucose to a boil. Gradually pour over chocolate creating a ganache. Emulsify.

Use warm.

Marinated Cassis

IngredientsPreparation
  • 400g
    elderberry juice
  • 100g
    Crème de cassis
  • 60g
    Red wine, Bourdeaux type
  • 12g
    black pepper
  • 400g
    Black currants, fresh or frozen

Place all ingredients except black currants into a sauce pan and bring to a boil. Cook on medium heat for 10 min. Strain.

Add the berries, cover and refrigerate overnight.

The next day strain and save the liquid for Elderberry Reduction.

Inaya™ Chocolate Chiboust

IngredientsPreparation
  • 200g
    Pasteurised egg whites
  • 133g
    dextrose
  • 15g
    Corn flour
  • 80g
    egg yolks
  • 25g
    caster sugar
  • 125g
    35% cream
  • 125g
    whole milk

Melt chocolate.

Make Swiss meringue: place egg whites with dextrose into  a bain marie and warm to 50° C, whisking all the time.

Make a pastry cream with milk, cream, egg yolk, sugar and cornflour. Add melted chocolate, emulsify.

Gently combine the two mixtures.

Immediately, pipe into individual log moulds and freeze.

Ederberry Reduction

IngredientsPreparation
  • 500g
    Marinating liquid
  • 200g
    glucose syrup

Place marinating liquid and glucose in a sauce pan and gently reduce by  half.

Refrigerate.

Caramel tuile

IngredientsPreparation
  • Q.S.
    caster sugar

Make dry caramel, pour on a silpat, let cool down.

Grind hardened caramel in a food processor into fine powder.

 

Sift a fine layer of caramel powder on a tray with silpat and a stencil, remove the stencil and place tray in the oven at 200° C for 1 min to melt the sugar.

Let cool, gently lift tuiles and store them in a air tight container with silica gel.

Sesame Crunchy

IngredientsPreparation
  • 100g
    caster sugar
  • 60g
    unsalted butter
  • 60g
    orange juice
  • 125g
    Sesame seeds
  • 20g
    plain flour

Place butter, sugar and orange juice in a saucepan and bring to a boil to dissolve sugar.

Place sesame seeds in a mixer bowl fitted with a paddle attachment, add orange-butter mixture and mix to combine. Let set in fridge.

Spread the mixture on a tray with a silpat over a stencil, remove the stencil and cook at 170° C for 10 min.

Other ingredients

Fresh mango, diced into 1 cm cubes, chilled.

Assembly and service

Deposit 12 gr of warm Cacao Barry Inaya™ 65% sauce into brioche cavity, let brioche absorb the sauce.

Place 10 gr of marinated cassis following by 15 gr of diced mango

Place a sesame crunchy rectangle on top of mango.

Place a log of frozen chiboust on top of sesame crunchy. Temper.

Place a caramel tuile on top of chiboust and immediately put the snack in a preheated salamander grill for 1 min to melt caramel and warm the chiboust.

Drizzle with Elderberry Reduction and serve immediately.